2 lb Hito (catfish; pickerel, or
- trout); dressed
4 cl Garlic; crushed
1/3 c Vinegar
1/4 c Water
1 tb Salt
1/4 ts Pepper
1 sm Bay leaf
3 tb Cooking oil
Cooking time: 30 Minutes
Put fish in porcelain or teflon skillet. Combine the rest of
ingredients except cooking oil, and pour over the fish.
Over medium heat, bring to a boil. Cover, lower heat and simmer for
about 10 minutes turning fish once.
Transfer fish to a dish. Let sauce in skillet simmer until reduced.
Transfer to a small bowl and set aside.
Heat oil in skillet. Fry fish until brown on all sides. Place on
serving dish. Pour sauce over it.
Yield: 4 Servings
Recipe by Dennis Santiago, TWS BBS (1-310-676-0492)
